- 2 ½ cups all-purpose flour
- ½ cup sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup butter
- ¾ cup sour cream
- 1 large egg
- ½ tsp almond extract
- ²/³ cup dried cherries
- ¼ cup sliced almonds
- 1 tbsp sugar
Heat oven to 375°F. Place all topping ingredients in bowl; mix well. Set aside.
Combine flour, sugar, baking powder and salt in another bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
Combine sour cream, egg and almond extract in another bowl; mix until smooth. Stir into flour mixture just until moistened. Stir in cherries.
Turn dough onto lightly floured surface; knead 8-10 times until smooth, adding small amount of flour, if necessary.
Divide dough in half. Pat each half into 7-inch circle. Place, 2 inches apart, onto large ungreased baking sheet. Sprinkle topping evenly over dough. Score each half into 8 wedges; do not separate. Bake 25-30 minutes or until scones are lightly browned. Cool 15 minutes; separate scones.
Store leftover scones in airtight container at room temperature.